blueberries + basil

Yep! We've still got lotsa basil. While my friends in the Northwest are harvesting a beautiful bounty of heirloom apples and pears I'm still plucking the emerald leaves of this magical sun-loving herb.

I wrote about the amazing attributes of basil here just a short while back. Now I want to share a recipe featuring a flavor combination that is a recent favorite amongst food bloggers. Maybe you already know that blueberries + basil are a perfect pair. In this smoothie I added a bit of fresh rosemary for some added flair. Home made almond milk and a sprinkling of hemp seeds round out this treat into a delectably creamy and protein rich breakfast, afternoon snack, or even a dessert.

Blueberry + Basil & Rosemary Smoothie

• 1 frozen banana
• 1 cup frozen blueberries
• 1/4 to 1/2 cup almond milk (see previous post to make your own!)
• 2 Tb. hemp seeds
• handful of fresh basil leaves
• sprig of rosemary, stem removed
• 1ts. to 1 Tb. green powder (I used vitamineral green)

Toss all ingredients in a food processor or blender reserving 1 tablespoon hemp seed and a few herbs for garnish. Pulse until smooth and creamy. I like to make it in the cuisinart using as little liquid as possible for thick spoonable smoothie bowl. Add more almond milk or water for a drinkable smoothie.

 

Basil Babes! I just started these little ones from seed as part of my fall garden. I'm hopin they'll have a chance to get nice and big before it gets too cold around here. Their tiny little leaves are too cute!

Homemade Almond Milk

Home made almond milk can be simple yet luxurious staple in your kitchen. Easy to make, creamy and delicious, it is a great source of calcium, healthy fats, and easily digestible protein.

Almonds contain vital nutrients riboflavin and L-carnitine that support brain development, mono-unsaturated fats that regulate cholesterol and protect heart health, and numerous vitamins and minerals including phosphorous that strengthen the bones and teeth. Almonds are one of the only nuts with an alkalizing effect on the body and they have high amounts of vitamin E, great for the skin.

To summarize Paul Pitchford, author of Healing with Whole Foods, almonds have a slightly warming thermal nature that helps relieve stagnant qi energy of the lungs, and lubricate the intestines. In Ayurveda, almonds are considered one of the best nuts to consume as they help to build ojas, the essential life energy. Ayurveda advises not eating the skin of the almond which can irritate the digestive tract. 

Almond milk makes a great alternative to dairy and soy milks without the plastic bottles or tetra pak cartons. Maybe you've already been inundated with reasons to question the consumption of cow's milk (things like the undigestibility of lactose, milk's mucus forming and acidifying effects on the body, and the unethical treatment of non-human animals, to name just a few). Whether or not you choose to consume dairy milk,  homemade almond milk is a great addition to your diet. Think of it not as a substitute, but as a fabulous beverage in its own right.

Homemade Vanilla Almond Milk

• 1/2 to 3/4 cup organic raw almonds*, soaked 8-24 hours (I do this overnight)
• 1 quart water
• 2 large dates, pitted
• Seeds from 1/3 of a vanilla bean or 1tsp. vanilla extract
• Pinch sea salt

• Blender
• Nut milk bag or strainer + cheesecloth

To begin, measure out 1 quart of filtered water and drop the pitted dates in to soften. 

Peel the soaked almonds. If the skins are difficult to remove pour warm water over them to loosen. I typically use 1/2 cup almonds to make 1 quart of milk. A 3/4 cup of nuts will make a slightly richer milk.

Place almonds plus about half of the water in the blender and blend thoroughly (about a minute) until almonds are very finely ground. Strain out the almond pulp using a nut milk bag or a strainer lined with cloth. (**Reserve the pulp! See below) Alternately leave the pulp un-strained for a chunkier milk. 

Return the strained almond milk to the blender and add the remaining water, dates, vanilla, and salt. Blend until well mixed. Enjoy the milk right away! Pour the rest into a quart jar to store in the fridge for up to 5 days.  

* I strongly recommend the use of organic almonds that have never been roasted or pasteurized. Most almonds in the U.S. are required by law to undergo either steam treatment or fumigation with propylene oxide (PPO) before sale to consumers due to fear of salmonella outbreaks. Beside the fact that PPO is a toxic gas, these processes also mean that the almonds will no longer sprout. Sprouting your almonds is an essential process that begins the process of germination, removes enzyme inhibitors that block digestion, and boosts nutritional content.


** There are SO many things you can make with the leftover almond pulp! Save it in the freezer until you have enough for a batch of almond hummus, crackers  or cookies. Do a google search on "almond pulp recipes" and you'll find tons more exciting things to try. Aaaaaand I'm working on a vegan marzipan using almond pulp so stay tuned!

You can use this incredible milk in smoothies, over granola and oatmeal, and it is delicious on it's own. Here, almond milk is served alongside oatmeal with goji berries, coconut manna, and fresh figs. A fabulous fall breakfast!

Fall cleansing

Happy fall equinox! When the length of day and night are equal we celebrate the coming of autumn and the transition from the warm expansive months of spring and summer to the darker, more inward fall and winter months when night predominates.

The changing of seasons is always a good time to recharge, to take stock of our habits and to reset our intentions. For me, part of this process included a four day juice and smoothie cleanse, book ended with several days of raw foods. 

The purpose of my cleanse was not to starve myself or to loose weight, but to simplify my food intake for maximum digestibility and clarity of mind and body. During my cleanse I stuck to a raw vegan liquid diet of a combination of juices, smoothies, and blended soups. These foods are filling, yet light, gorgeously colored and jam packed with nourishment. Here are a couple of my favorites from the week:

 

 beet + carrot + grapefruit + ginger juice

 

Blended soup of spinach + cucumber + baby bok choi + cilantro + avocado + miso +lime

 

 Purple power juice! Cabbage + carrot + cucumber + burdock + apple

 

 raw vegan tomato + avocado bisque with lotsa good garden herbs

This cleanse taught me to be more adventurous with my juice combinations and exposed me to some delicious raw blended soup recipes. Simple fresh soups like the recipe below are easy on the digestive system, a welcome break from complex food combinations. This one is full of live enzymes and lots of vitamins and minerals plus the healthy fat needed to absorb them. Raw soups are so so easy to make and clean up after. All you really need is a blender!

Raw Tomato + Avocado Bisque

• 11/2 cups tomatoes, roughly chopped
• 1/2 an avocado
• 1 small clove garlic
• small handful of fresh herbs (think basil, rosemary, oregano, parsley, thyme)
• 1/2 ts. sea salt
• cracked black pepper
• 1 cup filtered water
• sprinkling of nutritional yeast
• wedge of lemon or lime

Put the first seven ingredients in a blender and blend until smooth. As always, taste and adjust the proportions to your liking. Garnish with a sprinkling of nutritional yeast, a wedge of lemon or lime, and herbs. Simple and delicious.

Sweet potato + arugula + avocado

Here's a simple version of one of my favorite combos (I wrote about it before here). This plate made a perfect late brunch on Saturday, my day off yoga and thus day to sleep in and enjoy the morning at home. The recipe is so sweet and easy that you don't even need to think about measurements.

Arugula and bib lettuce with browned sweet potato and avocado

Wash, dry and plate some fresh arugula plus any other greens you have on hand (Here I used arugula from my garden and some local bib lettuce). Lightly drizzle with olive oil (the avocado will be the main source of fat here) and sprinkle with spirulina powder, smoked sea salt (plain sea salt works too) and cracked black pepper. 

Fill a small lidded pot with about 1" of water and heat to boil. Slice some sweet potato into rounds or half moons and add to the pot. Cover and steam until softened but not mushy. Heat 1Tb coconut oil in a cast iron skillet. Transfer the sweet potato to the skillet and cook several minutes on each side until nicely browned. 

Place the browned sweet potato rounds over the greens and top with sliced avocado. Voila!

More fabulous ways to eat pesto

Zucchini noodles + basil walnut pesto + red peppers and tomatoes + curried cashews

When I am missing the fruits of the northwest, the beautiful basil in my garden is a reminder of why it's good to be in Texas. Though its almost September, summer is certainly not over in Austin and we've got basil, tomatoes, and zucchini to prove it. 

Basil is a magical summer food. Full of flavor, it adds an enchanting note to so many dishes, pairing especially well with Italian and Thai inspired meals. Basil has anti-inflammatory and antioxidant properties protecting the body against free radical damage, and cancer. Basil contains cinnamanic acid which enhances circulations, stabilizes blood sugar, and improves breathing and may be used in the treatment of diabetes, respiratory disorders, allergies, impotence, and infertility. Fresh basil leaves are antibacterial and liver cleansing, helping to ward of colds, flu, and some viruses. With its lush round leaves, basil is a lovely friend to have in the summer garden, and a of course a favorite herb for making pesto!

Another iteration of a similar dish, these zucchini noodles are topped with 

pea & arugula pesto

+

olives

+

sundried and sungold tomatoes

+

pea shoots and basil

My house was recently blessed with a spiralizer, not a kitchen necessity but a tool that is fun to have around. Hence, zucchini noodles! The clean flavor and starchy-yet-soft texture of zucchini makes an amazing pasta substitute that is raw, vegan, and gluten free. A big bowl of zucchini noodles makes a decadent summer dinner on the porch and I feel great when the meal is over, with none of the heavy, weighed-down feeling that I sometimes get from wheat pasta. If you don't have a spiralizer, don't fret! You can also use a vegetable peeler to make thin wide "fettuccini" style noodles.

Zucchini are abundant in the summer for good reason. Full of water and nutrients they are immensely hydrating and refreshing. They are rich in antioxidants including vitamin C (which helps prevent cellular damage by environmental toxins and chemical processes within the body) vitamin A (with promotes healthy eyesight, skin and lung function) and carotenoids lutein and zeaxanthin (which help to protect the eyes against macular degeneration and cataracts). They have anti-inflammatory properties, and aid in weight loss by filling you up with low calorie high fiber bulk. Zucchini are rich in potassium (an electrolyte that helps the body maintain its fluid balance and normalizes blood pressure) as well as manganese (which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol). To receive the full benefit of summer squash eat the skin and seeds too.

Vegan Basil Walnut Pesto

• 1 large clove garlic
• 1 1/4 cup walnuts, soaked 8-12 hours*
• 2 cups basil, loosely packed
• zest + juice of 1 lemon
• 4 Tb. olive oil
• 1 Tb. nutritional yeast
• 1 ts. maple syrup
• salt and pepper to taste
• water to thin, as needed

*I used crispy walnuts which I soaked and dehydrated. You can also make pesto from nuts that have been soaked but not dried. It actually makes them blend up nice and creamy. Read more about why to soak your nuts here.

 Zucchini noodles with pesto, olives & tomatoes

serves 2-3 

• 2 large or 3 medium zucchini
• basil pesto (recipe above)
• 8-10 of you favorite olives, sliced
• handful fresh ripe tomatoes, sliced
• handful of fresh herbs (basil, oregano, parsley, thyme, etc.) roughly chopped
• any additional toppings you fancy, perhaps
• sliced red peppers
• sauteed tempeh
• vegan nut cheese
• marinated mushrooms
• massaged kale
• hemp seeds
• chopped nuts
• sundried tomatoes

Use a spiralizer or hand peeler to make zucchini noodles. I usually use about one and a half zucchini per serving. Top with the basil pesto, olives, tomatoes, herbs, and any other creative toppings you like. Its as simple as that and super delicious!

I've said it before and I'll probably say it again: Pesto is not just for pasta!

On the following day I used the same basil pesto on some fabulous breakfast tacos. My sweet aunt Liz recently returned from a trip to Mexico inspired to make corn tortillas speckled with flax seeds. She gifted me with a brand new tortilla press in return for a tortilla lesson. So now I'm inspired to see what else I can blend into my masa.

Fresh corn tortillas with hemp seeds, flax, and cilantro

+

a dollop of the basil pesto

+

cauliflower and cabbage sauteed with cumin and turmeric

+

cherry tomatoes 

I wasn't sure if I'd include the recipe for the tortillas in this post until I got a special request from a lovely friend. So I'm dedicating these tortillas to Taneesha

Hemp Flax Cilantro Corn Tortillas

• 2 cups organic corn masa
• 1/2 ts. salt
• pinch cracked black pepper
• 2 Tb. flax seeds
• 2 Tb. hemp seeds
• 1/4 cup chopped fresh cilantro
• about 1 1/2 cups water

• tortilla press

Combine masa, salt, pepper, flax and hemp in a medium bowl. Slowly add the water, mixing in a little at a time until a dough forms. It should feel firm and slightly dry, similar to play-doh. Add more water little by little if the mixture doesn't hold together, or add a little masa if the dough is too wet. 

Roll a heaping tablespoon of dough into a ball in your palms. Flatten on a tortilla press lined with wax paper or parchment. If the tortilla crumbles or cracks at the edges it is too dry (add water). If it sticks to the paper the dough is too wet (add masa). 

Heat a large dry cast iron skillet over medium high heat. Cook 2-3 tortillas until the edges start to curl and lightly charred (1-2 minutes). Flip and cook through on other side (about 15 seconds). Transfer to a plate or basket lined with a cloth napkin to keep warm. Repeat in batches with remaining dough.

  

These tortillas taste absolutely amazing topped with the walnut-basil pesto and some sauteed veggies. Use them however you like! They'd be great with beans and for making any sort of breakfast tacos.

One last simple way I love to serve up the basil-walnut pesto is as a dip on a veggie platter. Here it's shown along side almond hummus with kale, green beans, sungold tomatoes, celery, dandelion greens, and radishes for dipping. Easy, gorgeous, and fun to share with friends.